- In today's video, we're making ground chicken chili.
Let's get started.
I have a large pan here with high sides
that I'm going to make our chili straight on.
It comes together really fast
and I'm using ground chicken today.
You do need a little bit of oil to brown your chicken
and the vegetables because chicken is a lean meat.
You really need it to make sure
it doesn't stick to your pan.
This recipe again has no beans,
but you can add beans to this recipe, about a can,
if you want more volume,
and I'm going to show you at the end,
you'll see it's a thick and rich chili,
but you'll need a little bit more liquid.
I'll let you add that to your own consistency.
The first thing you want to do is brown your meat.
To the ground chicken I'm going to add two cloves of garlic
and mix it up. While the meat is browning,
I'm going to go ahead and dice up my veggies.
I have three zucchinis here
that I'm just going to coarsely chop.
You can make these really big, small,
it's super easy to prep this recipe ahead of time
if you just want to chop all your vegetables
like I did here today.
I chopped my carrots, my celery, my onion.
They're ready to go.
So all I had to do while I talked to you and showed you
how to make this chili is chop my zucchini.
Now you do want to mix your ground meat up
and chop it with your, spatula?
What is this thing?
(indistinct talking)
Spoo-ula. Spoon-tula, I don't know.
It's not a spoon, it's not a spatula.
You want to use your spoon-tula, spatula,
to break up your meat so it cooks into smaller pieces.
Now, you can make this recipe in the slow cooker,
and I'm going to show you how to do that in a video
that I have on this channel and I'll link it right below.
And of course you'll also find in the description box
the measurements to all the ingredients for this recipe.
Since making this meat and veggie chili
is a bit of more of an effort than just
opening up two cans and mixing up some ingredients,
I do recommend doubling the recipe and freezing it.
I usually freeze it in individual portions
so I can just have a bowl, myself or my husband,
or you could also freeze it in family size,
or gallon, zip bags
so you can just take out an entire meal for everyone.
All right, so now that the meat is cooked,
I have a slotted spoon. I'm going to drain out
some of the liquid and place it in a bowl.
When you are cooking with really lean meats
like turkey or ground chicken, it does release some water.
So I like to get rid of this water
and add a little bit more oil to brown my vegetables.
All right, so to the same pot,
I'm adding another tablespoon or so of oil
so I can brown my onions.
I'm gonna add my celery, my chopped carrots.
I'm gonna give them a quick stir.
And now my seasoning.
Up first, some chili powder, my cumin,
oregano, salt.
Going to add a little heat with a bit of cayenne pepper.
Let's toss this around.
All right, so we're going to cook these down
for about seven to 10 minutes,
just enough to where our carrots begin to soften up.
And then after that, we'll add our zucchini.
All right, guys,
so now that our carrots are a little bit softer
and our onions have cooked down,
I'm going to go ahead and add my chopped zucchini.
Let's give it a quick mix.
And now we bring back our ground chicken.
Now, what I love about this recipe is that
it's full of veggies and it is a really thick chili,
so I can customize it to make it more soupy
by simply adding some broth or water,
or you can leave it really thick and just be
the kind of meal that you just need to eat with a spoon,
and then you're going to put some cheese
and all the good toppings.
So to this, I'm going to add some tomato sauce
and then some diced tomatoes with the juice in the can.
Because I want a little bit of a texture of that tomato.
And like I said,
I already know this is going to be a little bit thick,
so I'm going to grab some water
and add a little bit of water to this mixture.
Now all of these veggies have water as well,
so it's going to cook down and simmer
with the tomato sauce and the diced tomatoes,
and it's just going to thicken up as well.
This is why I use a pan with sides so I can easily turn it.
Or a five quart Dutch oven works really great, too.
All we have to do is bring this whole mixture to a boil.
We're going reduce the heat and let it simmer
for about 20 minutes covered.
All right, so it's been about 30, 35 minutes
and this chili is done, check it out.
Super chunky, full of veggies, that ground chicken,
or turkey, because you can also use turkey.
It is fully incorporated.
So I'm gonna serve some up in this bowl
and also show you up close, check out these diced veggies.
You can dice them up big or small.
It's got the perfect liquid to meat
and veggie ratio right here.
I personally like a chili with a lot of texture.
And now guys, let's add some toppings.
Now the great thing about chili is that you can load it up
with grated cheese, sour cream, guacamole.
I would love to know from you below this video,
in the comments, how you like to serve up your chili.
Again, load some cheese, some guacamole, oh my gosh.
Or diced avocados, you can also use that.
The veggies are cooked. There's this depth of flavor.
I know you're going to love it
and it's going to become your go-to chili recipe, guaranteed.
I'm going to make sure I leave the ingredients,
the measurements, all that good stuff below this video,
as well as you'll find that red subscribe button
where you and I get to hang out together a few times a week.
So make sure to click that. See you next time.
(gentle upbeat music)